Papaitan or Pinapaitan, for those who don’t know is a bile flavored stew of tripe and innards. It is either an ox or goat (baka or kambing). It is one of the mainstay dish of restaurants along the hi-ways if you have ever traveled up north of the Philippines. Cooking is fairly simple except that it require a lot of time to get the innards to get cook to tender especially the tripe, not unless you want to use the pressure cooker but you won’t get the same tastiness with slow cooking.
1 kg beef innards
2 medium onions
5 cloves garlic
1 thumbsize ginger
3 tbsp.cooking oil
1/2 cup patis flavor (Fish sauce)
salt to taste – OPTIONAL
ground pepper
MSG/Seasoning granules – OPTIONAL
5 pcs. green siling haba
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